|Nutritional Guidelines (per serving)|
These simple great northern white beans are cooked in the slow cooker with bacon, seasonings, and the holy trinity of Cajun cooking; onion, celery, and bell pepper.
I add diced carrots and herbs to the beans, and extra bacon. Angie's beans.
- 1 lb. great northern white beans
- 3 to 4 strips of bacon (diced)
- 1/4 cup chopped onions
- 1/4 cup bell peppers
- 1/4 cup celery
- Dash salt and pepper
- 1 cup hot cooked rice
Let beans soak overnight in the refrigerator; drain.
Put beans in a Dutch oven; cover with fresh water. Simmer beans until tender, about 1 to 1 1/2 hours.
Transfer the beans to the slow cooker and add the bacon and onions; cover and cook on HIGH for 3 to 4 hours. Season to taste with salt and freshly ground black pepper.
Angie's note - If the beans are cooked but the juices are too thin, you may have to boil the beans on the stove until it is thicker.
Serve the beans over hot cooked rice.
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